Reducing the use of salt (sodium chloride) in natural gherkin fermentation process and storage

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104B.pdf (229.13 KB)

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Authors

Mohideen, F W.Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya,wahee8@yahoo.com

Chandrasekara, A.Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya

Publisher

Proceedings of the 64th Annual Session,Part 1- Abstracts

Keywords

Agricultural Sciences and Forestry, -

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http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2008/104B.pdf
https://viduketha.nsf.gov.lk/handle/123456789/1299

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Annual Session Proceedings – Abstracts